• Marinade chicken with olive oil and half Cerebos Salt and Pepper Seasoning. Place in the fridge for 1hour turning breasts once.
• Cut the cherry tomatoes in half.
• Trim the French beans, top and tail, cut in half. Boil until crispy, chill and set aside.
• Peal and finely chop the onion.
• Peal and finely chop the garlic.

Method

• Boil 5 liters of water and add 50g of Cerebos Sea Salt and drizzle of olive oil.
• Melt butter in a saucepan.
• Fry the onions and garlic until golden brown.
• Add white wine and reduce for 5 minutes on medium heat.
• Add the cream and reduce for a further 10 minutes
• Add the beans, cheery tomatoes and remaining Cerebos Salt and Pepper Seasoning.
• Stir and set aside.
• Heat the griddle pan or oven grill and grill chicken.
• Once cooked, remove and leave to stand for 5 minutes.
• Put pasta into boiling water and cook according to guidelines on packet.
• Heat the sauce.
• Drain pasta and add to sauce.
• Mix well and portion.
• Slice the chicken into strips and place on top.
• Garnish with a sprig of rosemary.